David's Daily Dish: Call up your friends, it's time to take down the tree and eat some jambalaya (with recipe)

Celebrate the end of the long holiday season with one last party that will double as a work party to remove all the holiday trappings from our home. A pot of jambalaya makes your work party a whole lot happier. (File photo)

I don't know about the first full weekend after the New Year
is always a hectic and somewhat unusual time.

For a number of folks the weekend will be spent
de-holidaying the homestead by removing trees, garland, wall hangings and other
items that normally don't belong in your house.
Putting up all the festive trappings of a holiday season is fun, an
endeavor that the gets the entire family involved in the frivolity. It's
usually ground for a fairly good party.

But the simple task of removing all this holiday spirit is
something else. Putting all that stuff back into the box and then putting it
back into the attic is certainly no reason to host a gala gathering of friends and
family.

In short, it's not much fun.

Some of you already know where this is headed; I would ask
that you not tip your hand to the newcomers who have yet to figure out that I'm
easy to figure out.

Why not turn the whole taking-the-tree-down ordeal into an
excuse for one more post-holiday party?

Seriously, you throw a party when you set out all the
trappings of the season, why not turn the removal of said holiday accoutrements
into an legitimate excuse for a couple of (ahem) beverages and tasty finger
foods with friends?

Besides, football isn't quite over yet so you can pin part
of your desire to have one more fling on the never ending football season. And it helps when one of the games to be
played today is with a team that represents one of the best eating and partying
cities in the world.

New Orleans never needed and excuse for a party, but it only
legitimizes your desire for nonstop fun when there is a game on and you have to
take down your tree.

Here is a recipe that I've had for years for a traditional
South Louisiana cold weather (and hot weather, for that matter) dish that will
feed a crowd. I got it from the volunteers from Gonzalez, La., who were over
here in 2004 to aid with the recovery from Hurricane Ivan.

They fed a lot of people in a short time with massive
cauldrons of spicy brown jambalaya. It is closer to the more rustic recipes
that are popular in the small towns that dot Acadiana.

So cook up a mess of this tasty treat and call the
neighbors. You don't have to tell them that they'll be working for their
supper, but you can if you like. With this on the menu they will not turn down
the invite.

Pork and Sausage Jambalaya

8-10
servings

Ingredients:

1 cup cooking oil

11/2
pounds pork

1
pound yellow onions, chopped

3/4
cup water

1/4
pound smoked sausage

Black
pepper Cayenne pepper

Salt

Tony's
seasoning

Cajun
Chef hot sauce

1
pound long grain Mahatma rice

Instructions:

Put
cooking oil in a 6-8 quart pot (black iron preferred) and turn heat on medium
to high. Add pork and cook until all water is evaporated from the meat.

Turn
heat to low and add onions to meat. Stir bottom frequently to keep from
sticking. Cook until onions become glazed and most of the liquid has
evaporated. Add water and sausage and turn heat to a low boil. Make a mental
note of the water level.

Cook
10 minutes, adding seasonings to taste. Turn heat off and check water level to
make sure it has not decreased much. (Replace water as needed.)
Skim
off excess oil, leaving a small amount. Turn heat back to low boil and season
to taste again. Add extra salt and pepper because the rice will absorb much of
the seasonings.

Turn
heat on medium to high and add rice, stirring frequently to keep it from
sticking. Sir 6-7 minutes until rice has soaked up most of the liquid.
Turn
heat to low and cook another 10 minutes.

Without
disturbing or stirring the rice, run a large spoon down the side of the pot in
three or four places to allow the water on top to drain to the bottom.
Seal
rice back in place with the back of the spoon.